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Creamy, cheesy, yummy!
I confess! Anything with cream cheese in it, I’m bound to love it. Years ago when I wanted to make Alfredo homemade I took to my cookbooks and the Internet. Almost all the recipes I came across called for heavy cream. I didn’t have heavy cream on hand and the craving for Alfredo was right then. I kept looking and found that some people used cream cheese. BINGO! I always used to have cream cheese on hand. After consulting at least a couple dozen (not kidding) recipes for Alfredo calling for either heavy cream or cream cheese, I got to work in the kitchen. Over the years I have tweaked my original recipe, but for the most part, this is how it was when I first made it. The amount of milk I use varies depending on how I want to use the sauce. If you like a thinner sauce, slowly add more milk, about an ⅛ of a cup at a time until you get to the desired thick/thinness. Or you may decrease back to 1 cup if you want it really thick for dipping chunks of bread or veggies into it as an appetizer. It’s your call! 
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2 (8oz.) cream cheese; room temperature
¾ cup butter or margarine; room temperature 1½ cups milk ½ cup fresh (or not) grated Parmesan cheese 2 cloves grated garlic or minced finely ⅛ tsp. salt +/- ⅛ tsp. ground black pepper +/- Melt cream cheese and butter in a pan over a medium-low heat. Slowly whisk in milk until smooth. Add Parmesan cheese, again until smooth. Add garlic, salt, and pepper. Simmer for about 5 minutes. Serve as desired, as a dipping sauce, over noodles, however you desire. |
4 Comments
Michelle Ferguson
February 16, 2014 at 8:53 pmAlfredo for gluten free folks. You have no idea how happy I am.
Lori
July 28, 2014 at 5:11 pmAnother great recipe!! I also especially love how you take your pics really close up so that you can c the consistency and colour and all that good stuff! It looks like you and I have a lot of common tastes, so I will definitely be checking out each and every one of your recipes!!! Cheers, Lori 😉
Michelle
July 29, 2014 at 5:04 pmHi Lori, I hope you love this sauce. It is my favorite indulgence. Between the butter, the cream cheese, and the parmesan cheese, well there is nothing in here not to love. I just have to eat it in moderation. Enjoy.
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